Charcoal Jerk Chicken
Overnight-marinated chicken thighs finished over charcoal with pimento smoke.
Why this recipe works
Jerk is a marinade and a fire technique, and the fire is the part most recipes skip. This is the version Renee cooks on stream: a wet marinade heavy on allspice and escallion, an overnight rest, then indirect charcoal heat with the lid down until the skin tightens and blackens at the edges.
Ingredients
Equipment: Charcoal grill, Blender, Tongs
Allergens: soy
Method
- 1Blend escallion, thyme, scotch bonnet, allspice, brown sugar, soy sauce, lime juice and oil into a coarse paste.
- 2Score the chicken thighs twice on each side and rub the paste in, under the skin as well.
- 3Cover and refrigerate at least 8 hours, ideally overnight.
- 4Bank the charcoal to one side and bring the grill to a steady medium heat with the lid on.
- 5Cook the chicken skin-side up on the cool side for 35 minutes with the lid closed.
- 6Move over direct heat for 6-8 minutes, turning, until the skin chars in places.
- 7Rest 10 minutes before cutting.
Chef notes
Chef tips
Do not skip the overnight rest — the allspice needs time to get past the surface.
Substitutions
No scotch bonnet? Habanero is the closest match. Coconut aminos work in place of soy sauce for a gluten-free version.
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat covered at 160C/325F for 15 minutes rather than microwaving, so the skin does not go soft.
Nutrition per serving
Values are chef estimates for one serving and will vary with brands and portioning.
Questions about Charcoal Jerk Chicken
Can I make jerk chicken in the oven?
Yes. Roast at 200C/400F for 40 minutes, then finish under the grill for colour. You will lose the charcoal smoke but the marinade still carries it.
How long should jerk chicken marinate?
At least 8 hours. Overnight is better — the allspice and scotch bonnet need time to get past the surface of the meat.
How spicy is this recipe?
Two scotch bonnets makes it properly hot. Use one with the seeds removed for a milder version that keeps the fruity flavour.
Cooked live on Stream Sizzle
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- 🍚Rice and PeasLong grain rice simmered in coconut milk with kidney beans, thyme and a whole scotch bonnet.55mEasyJamaicanby Renee Blaze
- 🍲Brown Stew ChickenChicken browned in caramelised sugar then braised with peppers and thyme.75mMediumJamaicanby Renee Blaze
- 🥖Festival DumplingsSlightly sweet fried cornmeal dumplings, the standard partner to jerk.35mMediumJamaicanby Renee Blaze
More from Renee Blaze
- 🍚Rice and PeasLong grain rice simmered in coconut milk with kidney beans, thyme and a whole scotch bonnet.55mEasyJamaicanby Renee Blaze
- 🍲Brown Stew ChickenChicken browned in caramelised sugar then braised with peppers and thyme.75mMediumJamaicanby Renee Blaze
- 🥖Festival DumplingsSlightly sweet fried cornmeal dumplings, the standard partner to jerk.35mMediumJamaicanby Renee Blaze
Cook with the same ingredients
- 🍲Brown Stew ChickenChicken browned in caramelised sugar then braised with peppers and thyme.75mMediumJamaicanby Renee Blaze
- 🍤Coconut Curry ShrimpShrimp simmered briefly in a coconut milk curry with scotch bonnet and lime.30mEasyCaribbeanby Tonio Baptiste
- 🍚Rice and PeasLong grain rice simmered in coconut milk with kidney beans, thyme and a whole scotch bonnet.55mEasyJamaicanby Renee Blaze
Cook it live with us
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